Cupcake with jam in the oven on kefir

Quick, simple and delicious homemade cupcake! According to this recipe, our mothers and grandmothers also baked. It is prepared from a minimal set of products and helps out a lot when you need to urgently bake something quick for tea. Using different jam as a filler, a new taste of the cupcake will be obtained.

katushafin

Recipe author

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Composition / ingredients

Servings:

Kefir

Jam

Sugar

0.5

Eggs

Flour

Baking soda

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 11 % 6 g

Fats 4 % 2 g

Carbohydrates 86 % 49 g

233 kcal

GI: 2 / 0 / 98

Step-by-step cooking

Cooking time: 1 h

Step 1:
Prepare the products for making the cupcake. Kefir can be taken of any fat content, this is not critical at all. You can replace it with yogurt and even ryazhenka. Jam for such a cupcake is better suited to an old, thick one. If you have liquid, then increase the amount of flour by another half cup. Sugar can not be put at all, it is enough in jam.
Step 2:
Beat eggs with sugar until fluffy light mass. it is better to do it with a mixer. Add kefir and jam to the eggs. Mix well with a whisk. The mixer can be removed, it will no longer be useful.
Step 3:
Pour flour into the dough, mix until smooth.
Step 4:
Add soda. It is not necessary to extinguish it, since kefir is included in the dough, its acid will serve as a extinguisher for soda.
Step 5:
Pour the dough into the baking dish. Pre-lubricate the form with vegetable oil.
Step 6:
Bake the cupcake in the oven at 180 °C for about 45 minutes. Determine readiness with a wooden stick. Pierce the cupcake in the center, if the stick is dry when removing it, the cupcake is ready.

I made this cupcake with pleasure, because I baked such a long time ago, as a child. Then it was quite a frequent guest on our table. It was usually baked from blackcurrant jam, and the color of the cupcake turned out to be a little greenish. But it was very tasty! The crumb turns out to be moist, heavy, it acquires the aroma of the jam from which this cupcake is baked. Therefore, currant sourness was very useful.
This time I baked a cupcake from strawberry jam. It's also delicious, but it's better with currants.
Old candied jam is good for such cupcakes, this is an excellent recipe-utilizer. It does not even need to be melted beforehand, the sugar will dissolve in the oven.
To refine this simple cupcake, it can be layered with cream or jam. Sour cream is best suited when sour cream is whipped with sugar.
you can also pour chocolate icing on this cupcake.